GOOD PORK LOIN RECIPES RECIPES

Name: Roast Pork Loin
Prep time: 10 min
Cook time: 45 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 2-3 lb pork loin; 1 tsp salt; 1 tsp pepper; 2 tbsp butter; 1 cup apple juice; 1 large onion (sliced into 1-inchpieces); Apple-Orange Chutney (optional (see recipe below)); fresh pomegranate seeds for garnish (optional); 8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces); 1 cup raisins; 1/2 medium white onion (diced); 2 tbsp fresh ginger (minced); 1 cup orange juice; 1/2 cup apple cider vinegar; 1/2 cup brown sugar; 1 tsp salt; 1/4 tsp red pepper flakes; 1/4 tsp ground nutmeg

ROAST PORK LOIN – INSTANT POT RECIPES

Roast Pork Loin – Instant Pot Recipes image

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

2-3 lb pork loin
1 tsp salt
1 tsp pepper
2 tbsp butter
1 cup apple juice
1 large onion (sliced into 1-inchpieces)
Apple-Orange Chutney (optional (see recipe below))
fresh pomegranate seeds for garnish (optional)
8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces)
1 cup raisins
1/2 medium white onion (diced)
2 tbsp fresh ginger (minced)
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Steps:

Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

ROAST PORK LOIN – INSTANT POT RECIPES

Roast Pork Loin – Instant Pot Recipes image

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

2-3 lb pork loin
1 tsp salt
1 tsp pepper
2 tbsp butter
1 cup apple juice
1 large onion (sliced into 1-inchpieces)
Apple-Orange Chutney (optional (see recipe below))
fresh pomegranate seeds for garnish (optional)
8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces)
1 cup raisins
1/2 medium white onion (diced)
2 tbsp fresh ginger (minced)
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Steps:

Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

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Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
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Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving

1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
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7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

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